From: hyler@ast.saic.com (Buffy Hyler)
Source: The Weber Grill's cookbook that comes with the grill
GRILLED TURKEY
==============
On a large Webers (round, covered, charcoal grill):
Picking the turkey:
-------------------
Get a flat one otherwise the top of the turkey sticks to the underside
of the cover. This is only a problem with the 14+ lb. size turkeys.
Make sure it is not self-basting. Fresh is best.
Get the charcoal to the greying over stage, shift half the coals to one
side, the other half to the other side, put a foal drip pan down the
center (you can use drippings in this pan for the gravy, but a lot will
burn away).
Do NOT stuff the turkey other than a few onions or garlics. (I forget
why, but it is important not to do so). Slather the turkey up with
vegetable oil and season (salt/pepper). Loosely truss up the legs. Put
on a poultry rack.
Put the turkey in the rack in the center of the grill over the drip pan.
Cover the grill. Add 2-3 coals per side every half hour. Cook 11-13
minutes per pound (eg. 132-156 minutes for a 12 pound turkey).
You can add wood chips for smoked flavor if desired to the coals just
before you put the turkey in. Add more as time goes on.
The turkey meat comes out absolutely moist as moist can be, even the
white meat. You may want to foil protect the wings if they start to
look a little *too* golden brown towards the end of the cooking.
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From: hksru@usho82.hou281.chevron.com (Kathie Rupert-Wayne)
GROUND TURKEY MEATLOAF
======================
Ingredients:
------------
1 lb ground turkey
6 tblsp bread crumbs
1 8 oz tomato sauce
2 tblsp dried onion flakes
1 tblsp prepared mustard
1/2 tsp chile powder
Instructions:
-------------
Preheat oven to 350 F.
In large bowl mix all of the above. Pat into a loaf pan and bake for
about 1 hour or until done.
You can also use the microwave. But pat the meat mixture into a "bundt"
type pan.
I then use the temperture probe and cook until the loaf is at 190
degrees. About half way through I rotate the meat and move the probe
over to the undercook part of the meatloaf. You may not have to do
this--I have a very old microwave (11 years)
Enjoy. This is a good weight watchers meal.
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From: schwallr@acc.fau.edu (J. F. 'Fritz' Schwaller)
MOLE POBLANO
============
Ingredients:
------------
8 lb turkey, cut into pieces
1 tsp salt
4 each dried mulato chiles, dried pasilla, dried ancho,
(where dried chiles are not available, or only one type,
You can use one type, and add canned red chile puree.)
2 cups hot chicken stock
1 cup blanched almonds (some substitute 1/2 cup peanut butter)
3 large tomatoes, peeled seeded and chopped
(or you may use a combination of tomatoes and tomatillos)
1 onion chopped
1/2 cup raisins
1 dried tortilla, broken up
2 cloves garlic, minced
3 tblsp bacon fat
1 1/2 oz unseetended chocolate (1 1/2 squares)
2 tblsp sesame seeds
Spices: (you may grind your own for best flavor, or used already
ground, for convenience)
4 cloves
1/8 tsp ground cloves
10 peppercorns
1/4 tsp ground pepper
1/2 inch stick cinnamon
1/2 tsp ground cinnamon
1/2 tsp coriander seeds
1/4 tsp ground coriander
1/2 tsp anise seed
1/4 tsp ground anise
Instructions:
-------------
Place the turkey pieces in a large pot, cover with water, add salt,
bring quickly to a boil, reduce heat and simmer until nearly done, about
an hour. Remove from the heat and pat dry with towels.
While the turkey simmers, while wearing rubber gloves, wash the chiles
under running water, removing the stems, breaking them open and removing
the seeds. If you insist on preparing the chile bare-handed, do NOT
touch your eyes, nose, or any other senstive part of your body (or those
of any loved one). Place the chiles in a large bowl, and cover with the
chicken stock. Let soak half an hour, reserving the stock afterwards.
Place the almonds in a blender and reduce to a relatively fine chop.
Place in the blender the chiles, spices, raisins, dried tortilla,
tomatoes, garlic, and onion in a blender, along with a little of the
stock in which the chiles were soaked, and reduce to a smooth paste.
In a large frying pan, melt the bacon fat and brown the pieces of
turkey, having first patted them dry with towels. Place the browned
turkey pieces in an oven-proof baking dish. Add a little more bacon
fat, if necessary, and spoon in the chile paste. Fry it over medium
heat, for about 5 minutes, slowly adding about 2 cups of the stock in
which the chiles were soaked. Finally add the chocolate, and stir well
until it has melted. The sauce should be the consistency of thick cream
or a medium cream sauce. Pour the sauce over the turkey, cover, and
place the baking dish in a 350~ oven for about 45 minutes. Remove,
sprinkle the sesame seeds over the top.
Serve with Mexican rice, beans, "rajas en crema", sliced avocados, and
lots of fresh, warm, soft corn tortillas. Personally we prefer the blue
corn tortillas which are available in the fall in Mexico.
Note:
-----
This recipe, and various others I have posted is from a cook-book my
wife and I wrote and published here locally, for limited distribution to
out friends two years ago. As you can see it is an anecdotal cookbook,
telling of our lives in Mexico, Peru, and Spain, where we have lived on
and off for quite a while. The recipes were those we collected as we
went along, and have incorporated into our daily lives.
Some Info About Mole:
---------------------
If Mexico could have a national dish, and to attempt to select just one
from the wide repertoire available is nearly impossible, it must be
mole. The dish originally came from the Convent of Santa Clara in
Puebla. According to the legend the sauce was concocted by the nuns in
honor of their bishop, don Alonso de la Mota y Escobar, specifically for
Lent. In the sixteenth century the custom of not eating meat in Lent
did not apply to fowl. Consequently in honor of the bishop's visit one
Lent the nuns made a chocolate sauce, "in order to sweeten our sins."
Thank heavens for a little conventual sin!
The name mole comes from the Nahuatl "molli," which comes from the
verb-stem "mola" meaning to grind something, since the most important
part of the whole recipe is the grinding of the spices. Curiously this
is very close to the Spanish word for grind, "moler." Each major town
and city in Mexico has a "molino" or mill. This mill is dedicated to
grinding spices. The various mixes are then displayed in white enamel
pans in the shop windows. There are ground chiles, spices, and nuts, as
well as prepared pastes, such as mole poblano, adobo, and achiote. The
colors run the gamut from bright greens to earthy reds and browns, even
purple, The scent from that shop is like to die and go to heaven, or
sneeze as you go by.
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From: seb1@dr.att.com (Sharon Badian)
Source: Half a Can of Tomatoes and Other Culinary Dilemmas
TURKEY AND BULGAR LOAF
======================
(Serves 8 to 10)
Ingredients:
------------
1 cup bulgar
2.25 cups water
2 lbs ground turkey
1 large yellow onion, peeled and minced
0.5 medium red or green pepper, cored, seeded and minced (optional)
3 eggs
1 cup beef or chicken broth, milk or water (the broth and water
will make a softer, moister loaf than the milk which
coagulates as the meatloaf bakes)
0.25 cups ketchup, tomato paste or tomato sauce
0.75 tsp salt
0.25 tsp pepper
0.25 tsp crumbled leaf marjoram
0.25 tsp crumbled leaf thyme
Instructions:
-------------
Preheat oven to 325 F.
Boil the bulgar gently in the water in a covered saucepan for 20 to 25
minutes, until fluffy-tender. Cook for 15 minutes, then mix with
remaining ingredients, using your hands. Pack into a well-greased 9x5x3
inch loaf pan and bake uncovered for 1.5 hours or until the loaf is
nicely browned and pulls slightly from the sides of the pan
Cool the loaf upright in its pan on a wire rack for 30 minutes, then
turn our and serve.
You can wait less than 30 minutes for it to cook, but it has a tendenacy
to fall apart. Still tastes good though!
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